Falafels are my favorite vegetarian finger food and they are also easy to make at home! Here is the best homemade falafel recipe you will ever make, I swear… Here we go.
Vegetarian dishes don’t have to be boring at all.
Take a look at my homemade falafel recipe below for instance! Fried crispy chickpea balls with sesame and herbs, my popular homemade sesame yogurt sauce and a crunchy green salad!
Have you ever tried falafels?
I love them!
Whenever I think of my homemade falafel recipe, then I think of restaurant Chez Marianne.
Chez Marianne, Paris
Just because the chef in this Jewish restaurant serves one of the best falafels in Paris.
You can find this gig in the Quartier du Marais area. If you are in the neighbourhood, then you should also stop by to try their numerous mezze as well!
We have been there quite a few times now. And I just love the chicken liver mousse with caramelised onions because it is so creamy!
A real treat if you love liver.
The hubs isn’t too fond of liver but he likes their version.
Their creamy hummus is also to die for.
Best Homemade Falafel Recipe
This restaurant rocks.
However if you don’t want to sit down for a copious lunch or wait quite some time until there is a table available (this place is packed, especially around lunch time) then there is another option.
Order take away falafels in the street just around the corner.
Pita bread stuffed with falafels, lettuce and yummy sauces. You can’t miss it, just follow the queue of people waiting to order their take away bite.
Whatever you do: it is crucial that you soak the dried chickpeas overnight. Because only after soaking them you will get that perfectly crumbly falafel texture!
Side Dips & Sauces
I love to serve these falafels with a dipping sauce of your choice (hummus, pesto, my sesame yogurt falafel sauce, even tartar sauce), some fresh lettuce, cucumber, tomato or tabbouleh or stuff it altogether in a warm pita bread.
Dig in!
If you are looking for my homemade falafel recipe prepared in the KitchenAid Cook Processor, then just scroll down to the second recipe below with step by step explanation and pictures!
Enjoy!
Best Homemade FalafelRecipe
Homemade Falafel Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Falafels are my favorite vegetarian finger food and they are also easy to make at home!
Course: Appetizer, Lunch, Main Course
Cuisine: Mediterranean
Servings: 12 to 14 falafels
Calories per serving: 106 kcal
Ingredients
- 10,5 oz dried chickpeas (300 g), soaked overnight
- 1 small shallot peeled
- a small handful fresh parsley
- 2 large garlic cloves peeled
- a small handful fresh cilantro
- a small handful fresh mint
- 1 tsp ground cumin
- ⅓ tsp ground cinnamon
- 1 tsp garam masala
- ½ tsp curcuma powder
- ½ tsp baking powder
- 2 tbsp olive oil
- frying oil
- pepper
- salt
Instructions
1. Rinse the soaked chickpeas. Then add them to a blender.
2. Pulse for a minute until you get a very fine crumble.
3. Then add this to a large mixing bowl. Now add the shallot, garlic and parsley, mint and cilantro to the blender.
4. Blend until you get a fine mixture. Add this to the chickpea crumble also.
5. Stir. Then add the baking powder. Season with the ground cumin, garam masala, curcuma, cinnamon and a good dash of pepper and salt to taste. Also drizzle with the olive oil.
6. Stir the wet chickpea crumble well and then make 12 to 14 even balls.
7. Put the falafels on a clean plate and chill them in the fridge for 30 minutes. Pour an inch (2,5 cm) of frying oil in a non-stick pan and place it over medium-high heat. Then add the falafels (in batches if necessary).
8. Fry them for 3 to 4 minutes until they are golden brown on all sides.
9. Transfer the fried falafels onto some kitchen paper to drain. Serve hot.
Best Homemade Falafels Recipe: KitchenAid Cook Processor
You just gotta love falafels.
It so happens that falafels are my favorite vegetarian food. And did you also know that they are so easy to make at home! Here is my best homemade falafel recipe you will ever make, I swear!
Like I mentioned above: this restaurant in Paris is my inspiration for these falafels. There is a restaurant in Antwerp though where I go for the best falafels in town because they are to die for.
It is a place called Finjan, right next to the Museum of Fine Arts. Finjan is a busy funky hangout with decently priced good quality food and friendly service.
Finjan, Antwerp
Our first ever visit to Finjan was quick because we were in a hurry in between appointments.
In 30 minutes we ordered, munched and paid the check.
Which also makes it the perfect (late night) snack! And it’s great for families, kids love this kind of food too. And when it is sunny, you can also enjoy your falafels on the terrace outside.
Whatever you do: it is crucial that you soak the dried chickpeas overnight. Because only after soaking them you will get that perfectly crumbly falafel texture!
Side Dishes
Serve the falafels with a dipping sauce of your choice, some fresh lettuce, cucumber, fresh tomato or stuff it altogether in a warm pita bread. Here’s how to prepare my homemade falafel recipe in the KitchenAid Cook Processor!
Enjoy!
Best Homemade FalafelRecipe
Homemade Falafel Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Falafels are my favorite vegetarian finger food and they are also easy to make at home!
Course: Appetizer, Lunch, Main Course
Cuisine: Mediterranean
Servings: 12 to 14 falafels
Calories per serving: 106 kcal
Ingredients
- 10,5 oz dried chickpeas (300 g), soaked overnight
- 1 small shallot peeled
- a small handful fresh parsley
- 2 large garlic cloves
- a small handful fresh cilantro
- a small handful fresh mint
- 1 tsp ground cumin
- ⅓ tsp ground cinnamon
- 1 tsp garam masala
- ½ tsp curcuma powder
- ½ tsp baking powder
- 2 tbsp olive oil
- frying oil
- pepper
- salt
Instructions
1. Add the onion, garlic, parsley, mint and cilantro to the bowl of the Cook Processor fitted with the MultiBlade.
2. Then close the lid. Press Pulse. Add the drained chickpeas.
3. Close the lid and press Pulse. Scrape down the sides of the bowl. Then add the cumin, garam masala, curcuma and cinnamon. Also add the baking powder, olive oil and some pepper and salt.
4. Close the lid and press Pulse until you get a chickpea crumble. Check the seasoning and add extra salt to taste. The crumble should be moist and sticky. Then make a small ball and see if it keeps together. If the mixture falls apart, add an extra tablespoon of olive oil to the crumble. Pulse and then try making a ball again until it works. You should be able to make 12 to 14 even falafel balls in the end.
5. Put the falafel balls on a plate and then chill them in the fridge for 30 minutes. Pour an inch (2,5 cm) of frying oil in a non-stick pan and place it over medium-high heat until hot. Then add the falafels (in batches if necessary).
6. Fry them for 5 minutes until golden brown.
7. Then transfer the falafels onto some kitchen paper. Serve hot.
